common-beer-data.fermentables.grains — com.wallbrew/common-beer-data 1.2.0

Data for malt barley and core grains

acid-malt clj/s

Acid malt contains acids from natural lactic acids.

Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances head retention.

amber-malt clj/s

Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste.

Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts.

aromatic-malt clj/s

Provides a very strong malt flavor and aroma to your beer.

barley-flaked clj/s

Adds significant body to Porters and Stouts.

High haze producing protein prevents use in light beers.

barley-raw clj/s

Raw, unmalted barley can be used to add body to your beer.

Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.

barley-torrefied clj/s

Raw barley that has been popped to open the kernels.

Used in place of raw barley for faster conversion and higher yields. High in haze producing protein.

biscuit-malt clj/s

Use for English ales, brown ales and porters.

Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt.

black-barley-stout clj/s

Unmalted barley roasted at high temperature to create a dry, coffee like flavor.

Imparts a sharp acrid flavor characteristic of dry stouts. Gives dryness to a stout or porter.

black-patent-malt clj/s

Dark color and dry roasted flavor characteristic of Stouts and Porters.

Used for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.

brown-malt clj/s

Imparts a dry, biscuit flavor.

Used in nut brown ales, porters and some Belgian ales.

brumalt clj/s

Dark German malt developed to add malt flavor of Alt, Marzen and Oktoberfest beers.

Helps create authentic maltiness without having to do a decoction mash.

cara-pils-dextrine clj/s

Significantly increases foam/head retention and body of the beer.

caraamber clj/s

Adds body, color and improves head retention.

carafoam clj/s

Significantly increases foam/head retention and body of the beer.

caramel-crystal-malt-10l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-120l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-140l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-160l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-20l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-30l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-40l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-60l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-80l clj/s

Adds body, color and improves head retention.

caramel-crystal-malt-90l clj/s

Adds body, color and improves head retention.

caramunich-malt clj/s

Caramel, copper colored malt.

Used in Belgian ales and German bocks.

carared clj/s

Adds body, color and improves head retention.

caravienne-malt clj/s

Light Belgian crystal malt.

Used in light Trappist and Abbey style Belgian ales.

chocolate-malt clj/s

Dark malt that gives a rich red or brown color and nutty flavor.

Maintains some malty flavor, not as dark as roasted malt.

chocolate-malt-uk clj/s

Dark malt that gives a rich red or brown color and nutty flavor.

Maintains some malty flavor, not as dark as roasted malt.

corn-flaked clj/s

Generally a neutral flavor; used to reduce maltiness of beer.

dark-wheat-malt clj/s

Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

dextrine clj/s

Significantly increases foam/head retention and body of the beer.

grains clj/s

Whole or milled barley, rye, wheat, or other grain.

maris-otter-pale-malt clj/s

A base malt from the UK.

melanoiden-malt clj/s

Aromatic malt from Banberg, Germany.

Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.

mild-malt clj/s

Also called 'English Mild' - a light specialty malt used in Brown Ales.

munich-malt clj/s

Malty-sweet flavor characteristic and adds a reddish amber color to the beer.

Does not contribute signficantly to body or head retention.

munich-malt-10l clj/s

Malty-sweet flavor characteristic and adds a slight orange color to the beer.

munich-malt-20l clj/s

Malty-sweet flavor characteristic and adds a slight orange color to the beer.

oats-flaked clj/s

Adds body, mouth feel and head retention to the beer.

Adds substantial protein haze to light beers. Protein rest recommended unless flakes are pre-gelatinized.

oats-malted clj/s

Malted oats. Adds body, mouth feel and head retention to the beer.

Creates chill haze in lighter beers, so is primarily used in dark ones.

pale-malt-2-row-belgium clj/s

Base malt for all beer styles.

pale-malt-2-row-uk clj/s

Base malt for all beer styles.

pale-malt-2-row-us clj/s

Base malt for all beer styles.

pale-malt-6-row-us clj/s

Base malt for all beer styles.

peat-smoked-malt clj/s

Robust smoky malt that provides a smoky flavor.

Used in scottish ales and wee heavy ales.

pilsner-2-row-belgium clj/s

Belgian base malt for Continental lagers.

pilsner-2-row-germany clj/s

German base for Pilsners and Bohemian Lagers.

pilsner-2-row-uk clj/s

Pilsner base malt.

rice-flaked clj/s

Used to add fermentable sugar without increasing body.

Produces a milder, less grainy tasting beer.

roasted-barley clj/s

Roasted at high temperature to create a burnt, grainy, coffee like flavor.

Imparts a red to deep brown color to beer, and very strong roasted flavor.

rye-flaked clj/s

Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.

rye-malt clj/s

Adds a dry, crisp character to the beer.

Yields a deep red color, and a distinctive rye flavor.

smoked-malt clj/s

Malt that has been smoked over an open fire. Creates a distinctive smoke flavor and aroma.

special-b-malt clj/s

Extreme caramel aroma and flavored malt.

Used in dark Belgian Abbey and Trappist ales.

special-roast clj/s

Use for English ales, nut brown ales and porters.

Adds a toasted, biscuit like flavor and aroma.

toasted-malt clj/s

Similar to Biscuit or Victory malt, this malt adds reddish/orange color and improved body without sweetness along with a toasted flavor.

victory-malt clj/s

Toasted malt that adds a Biscuit or toasted flavor to English ales.

vienna-malt clj/s

Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt.

Imparts a golden to orange color to the beer.

wheat-flaked clj/s

Flaked wheat adds to increased body and foam retention.

May be used in small amounts to improve head retention and body.

wheat-malt-belgium clj/s

Malted wheat for use in Wheat beers.

wheat-malt-germany clj/s

Malted wheat base for use in all wheat styles.

wheat-roasted clj/s

Also called Chocolate Wheat Malt.

Adds a deep, dark brown color to dunkelweizens and other dark beer styles.

wheat-torrified clj/s

Unmodified wheat that has been popped to open the kernels.

Protein rest recommended when mashing.

white-wheat-malt clj/s

White wheat gives a malty flavor not available from raw wheat.